- 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
- 2 celery ribs, sliced
- 1 large apple, peeled and chopped
- 5 green onions, sliced
- 1/2 cup mayonnaise
- 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
- 3/4 teaspoon minced fresh basil or pinch dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon minced fresh tarragon or pinch dried tarragon
- Flake salmon into a bowl. Add remaining ingredients; stir gently. Chill until ready to serve. Yield: 8 servings.
Originally published as Salmon Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p101
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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